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Friday, November 6, 2015


A Chinese dish. Good serve with rice or porridge. The blanched bitter gourd pieces are crunchy with a bite and not bitter at all. The marinated pork strips are tasty and tender. 
It is so easy to prepare this dish yet awesome.
[serves 3-4]
200 gm bittergourd – washed, halved and scrape off the white pith with a metal spoon and cut slantwise
150 gm tender pork meat – cut strips and marinate with 1 tbsp each of light soy sauce, wine and cornstarch, mix well
1 red chilli – seeded and sliced
1 stalk spring onions – cut 1 inch length
50 ml water
1 tbsp preserved soy bean paste
1 tbsp each of light soy sauce and wine
Dash of msg [optional] or sugar
  1. Bring some water to boil. Blanch bittergourd for awhile until it turns bright green. Drain.
  2. Heat 1 tbsp oil in a non-stick wok, stir fry marinated pork strips until cooked through [best to use a pair cooking chopsticks], push aside add in red chilli and some spring onions. Stir fry until aromatic. Add in blanched bittergourd and seasoning ingredients.
  3. Stir fry to mix ingredients and add in water. Let it boil and dish up to serve.


Phong Hong said...

Kimmy, I like bittergourd and I find that I enjoy dishes such as these. It's convenient to have meat and vegetables in one dish.

Kimmy said...

Hi Phong Hong, I like this kind of dishes too. It is more suitable for small families like mine and we love to have a variety of ingredients in one meal. More nutritious and not that boring.

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